"Cheese" and Spinach Stuffed Chicken

April 7, 2017
Mix up your chicken by mixing in some "cheese" and spinach.
Corn Free
Dairy Free
Egg Free
Gluten Free
Nut Free
Soy Free
WOW! It's April already! You know when you get into those ruts where you have the same thing for dinner every week. That's where we were. So, my girls and I decided to do some experimenting in the kitchen the other day and came up with this for dinner. They had a lot of fun helping. I don't know what it is, but I think when they get to help make something they like eating it more, because they couldn't get enough of this. They both went back for seconds and gladly ate the leftovers the next day. I guess it doesn't hurt that it was a pretty tasty meal too. :)


  • 2 – 2.5 pounds chicken thighs or breast
  • 15 ounces spinach, steamed and strained
  • 1 cup vegan cheese, here’s our homemade cashew cheese, or use your favorite store bought kind
  • 5 vine tomatoes, chopped and seeds removed
  • 1 green bell pepper, chopped
  • 1 yellow onion, chopped
  • 1-2 garlic cloves
  • Sea salt/pepper to taste


  • Preheat the oven to 350ºF
  • In a large glass baking dish put in tomatoes, pepper, onion and garlic cloves, set aside
  • Thin the chicken pieces by using a meat mallet
  • Put spinach and “cheese” on one side of each chicken thighs/breasts, then roll them
  • Layer stuffed chicken thighs/breasts on the tomatoes, pepper and onion in the baking dish
  • Sprinkle with salt/pepper, cover with tin foil and bake for 50-70 minutes

Join our mailing list